Name: Sun-Dried Tomato Pesto Chicken Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1.5 oz Brown rice penne pasta; 2 tbsp Sun-dried tomato pesto; 1 cup Baby spinach; 0.5 tbsp Extra virgin olive oil; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh basil; 1 tsp Pine nuts

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sun-Dried Tomato Pesto Chicken Pasta

Sautéed chicken breast and brown rice penne tossed in a vibrant sun-dried tomato pesto for a meal that is incredibly savory and satisfying.

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NUTRITION

Protein

49.4g

Fat

25.4g

Carbs

21.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Brown rice penne pasta

2 tbsp Sun-dried tomato pesto

1 cup Baby spinach

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

1 tsp Pine nuts

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PREPARATION

1
Boil a pot of salted water and cook the brown rice penne according to package directions until al dente.
2
Reserve 2 tablespoons of the pasta cooking water before draining the noodles.
3
Season the diced chicken breast with sea salt and black pepper.
4
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken for 5-6 minutes until golden and cooked through.
5
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
6
Stir in the cooked pasta, sun-dried tomato pesto, and baby spinach.
7
Toss the mixture together, adding the reserved pasta water as needed to create a smooth sauce that coats the noodles.
8
Serve immediately topped with freshly chopped basil and toasted pine nuts.